Egg salad with feta and dill

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A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches.

A healthy egg salad made with feta, Greek yogourt, lemon and dill, perfect for sandwiches


Our father has always said that if you have eggs in the house, you have a meal. He is so right! We rely on eggs pretty frequently, and not only for breakfast (although eggs fried in olive oil is one of our favourite ways to start the day). Eggs can be part of a pretty substantial meal at lunch or dinner; our eggs with loukaniko and potato is a hearty, classic Greek omelette that proves that you don’t need to get too complicated to create something great in the kitchen.

Eggs are quick and handy too. When we are particularly organized we keep a few hard boiled eggs in the refrigerator, available for anyone who needs a protein-filled snack or a breakfast on the go. Just be sure to identify the hard boiled eggs with a pencil marking on the shell to distinguish them from the raw eggs! We know, we know! There are other ways to tell the difference between the two, but really, who has time and energy for that?

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Things to make with hard boiled eggs

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Greek Easter eggs
Really cool Easter eggs

Great recipe ideas for thing to make with hard boiled eggs


Easter is our favourite holiday. We love everything about it, and when it is over we find ourselves with lots of left-over hard boiled eggs! It’s a good thing that we love eggs, that they are nutritious, and that they are so versatile. Eggs are also a pretty economical way to add protein to your diet. Although we love eating hard boiled eggs just as they are, with a slight sprinkling of salt and pepper, we also love to make things with hard boiled eggs. Whether they are leftover from Easter or another occasion, or you are cooking them in anticipation of these recipes, we think you’ll love them all.

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Cod potato cakes

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Incredibly flavourful fish cakes made with cod, potato and lots of fresh herbs.

Incredibly flavourful fish cakes made with cod, potato and lots of fresh herbs.


Greeks have a special relationship with cod (bakaliaros) despite the fact that you don’t find fresh cod in the waters around Greece. Salt preservation and curing however have made Atlantic cod an important staple for many European countries, particularly for those people living in non-coastal communities. In fact, cod has been an important commodity in Europe and the other parts of the world for over 1,000 years.

For many in Greece, and the Greek diaspora, bakaliaros is the traditional food served on March 25th, to celebrate Greek independence from Ottoman rule, a day which also coincides with the Annunciation of the Virgin Mary. To make this traditional meal, salted cod is soaked for days and then batter fried and served with skordalia (a potato garlic spread) and greens.

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Baked feta with orange and olives

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Easy Greek appetizer of baked feta with orange and olives to serve with bread or crackers.

Easy Greek appetizer of baked feta with orange and olives to serve with bread or crackers

Appetizers, or as meze as we call them in Greek, that come together quickly and get devoured even more quickly are a success in our books. Our recipe for baked feta with orange and olives is that kind of recipe. Made with only a few kitchen staples (yes, feta and olives should be a staple in your home, as should oranges) this is a winner of a recipe.

Something pretty magical happens to feta when it gets warmed up. It doesn’t melt necessarily, but it does get sensuously soft and perfectly spreadable. The creamy creation can then be spread over crostini, it can be scooped up with pita bread, and it can even be eaten with a spoon – no apologies, no excuses!

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Sheet pan spanakopita quesadilla

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An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla.

An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla


The flavours of spanakopita are out of this world. Anyone who thinks that they don’t like spinach has never had it mixed with feta and ricotta, the combination of which is then wrapped and baked or fried into a crispy package. There are so many different recipes for spanakopita and we have yet to try one we haven’t loved.

The only downside to making spanakopita is the time commitment. Opening your own phyllo is an art and it takes patience and practice. Using store-bought phyllo sheets is much simpler, but still requires a bit of care as you lay your sheets out and make little spanakopita triangles. But using tortillas? Well, this just is a game-changing technique!

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Loukaniko with kefalotyri

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Loukaniko, or Greek sausage, stuffed with kefalotyri, a delicious Greek cheese.

Loukaniko, or Greek sausage, stuffed with kefalotyri, a delicious Greek cheese


The Greek meze is a thing of beauty and loukaniko with kefalotyri is no exception. The variety and wealth of small plates available to enjoy with family and friends is endless and covers everything from vegan recipes like the famous fava from Santorini, to an endless array of pita (spanakopita always being a popular choice). You can serve marinated olives, little fried fish for the seafood lover and keftedes, or Greek meatballs, for the meat lover. All of this accompanied by something wonderful to drink, like straight ouzo, or a lovely ouzo cocktail makes feasting on small bites a very lovely thing to do.

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Honey mustard chicken wings

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Crispy baked chicken wings flavoured with honey mustard.

Crispy baked chicken wings flavoured with honey mustard


Honey mustard chicken wings are a classic wing flavour. Sticky, sweet, a little spicy from the mustard and added chili flakes, these are wings you’ll love. Because they are such a popular flavour, it is common to find frozen, ready to bake honey mustard chicken wings at the grocery store. Resist the urge. In our experience most frozen chicken wings are fatty and full of sodium. Once you learn how simple it is to make wings at home, you’ll be looking for excuses to make them.

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Pressed sandwich

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A delicious pressed sandwich full of meat, cheese, and marinated vegetables.

A delicious pressed sandwich full of meat, cheese, and marinated vegetables


Our mother has a complicated relationship with sandwiches. She made sure we always had some mortadella in the house. This is our dad’s favourite deli meat and he would often take a mortadella sandwich with him to work. On days of family outings, our mother would pack sandwiches filled with feta cheese and sliced tomatoes. A day of horta-picking would include a picnic lunch of sandwiches to make sure we had the energy to keep pulling weeds. Our mother appreciates the ease and versatility of sandwiches.

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Kalamata olive tapenade

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A Kalamata olive tapenade is the perfect quick and easy meze!

A Kalamata olive tapenade is the perfect quick and easy meze

We literally feel as though we have won the tapenade jackpot! Making an olive tapenade is pretty straightforward, but it can be a bit time consuming when you have to pit the olives yourself. Sure, you can use the canned black olives that taste like plastic if you like; those are usually pitted. But we’re fans of flavour, and great flavour at that so we prefer to make our tapenade with Kalamata olives; the pitting is worth it.

But what if we told you that you could make our amazing tapenade and not have to pit a thing! Wouldn’t that be amazing? It would be! And it is! The MEZE brand of pitted Kalamata sliced olives makes tapenade making a breeze. Simply add all ingredients to a food processor, give it a whiz, and you are good to go. Kalamata olive tapenade makes the easiest and most delicious appetizer!

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Baked feta with honey

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Baked feta with honey is a simple and delicious meze, perfect with crackers or bread.

Baked feta with honey is a simple and delicious meze, perfect with crackers or bread.


We love feta. We always have. When we were kids, our parents would regularly host friends and family and our apartment would be busy with chatter, laughter and food. Whether it was going to be a big feast or a small and quaint buffet, one thing we always looked for was the feta. We were never disappointed.

Our parents served feta in a variety of ways. It was definitely incorporated into recipes like Greek salad or tyropitakia, and sometimes it was the star ingredient as it is in baked feta wrapped in phyllo. Feta is delicious no matter how it is served. We even loved it when feta pieces were drizzled with olive oil and sprinkled with a generous amount of dry oregano. Feta this way was always presented in the same.glass dish which we realized years ago was actually a banana split bowl, that never saw a banana split. Greek parents of that generation do not do banana splits. Ice cream was pretty much only Neopolitan.

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